Pathrode In Curry

Ingredients

for Pathrode:

Colocasia leaves (thevuda ire) - 10

White rice (don’t use basmati) – 2 cups

Idli rice – 2 cups

Kashmiri Red chillies – 6

Coriander seeds – 1 Tsp

Cumin seeds – 1/2 Tsp

Tamarind -size of lemon (soak in water)

Turmeric powder – 1/4 Tsp

Coconut milk or freshly grated coconut – 1 cup

Salt- per taste

Banana leaves (optional for steaming)

Method

 Steaming Pathrode

Soak rice for 2 to 3 hours. Fry chillies, coriander and cumin on a pan without oil.

Wash the rice, add chillies, coriander, cumin, turmeric, tamarind water and grind to form a thick paste. Add coconut milk while grinding instead of water.

Wash the leaves and drain all water. Slice them into thin strings and add to the rice paste. Then add salt as per your taste.

Now, take about a handful of paste and pour in a banana leaf, fold and steam it. (you can also steam it by directly pouring into a vessel)

Once cooked and cooled cut the Pathrode into small pieces or the way you like.

Ingredients for Curry:

Grated coconut -1 cup

Red long chillies – 6

Coriander seeds-2 tsp

Cumin- 1 tsp

Mustard – 1/2 tsp

Turmeric powder -1/2 Tsp

Black pepper- 5

Onions -2

Tamarind water – 2 tbsp

Coconut milk

Fry the above ingredients and grind them with Tamarind water and coconut milk. Set aside the Paste.

Seasoning:

Mustard – 1 tsp

Curry leaves – few

Oil – 2tbs

In a deep vessel heat oil. Add mustard, once they start to splutter add curry leaves and the curry paste in this and fry for about 5-7 minutes.

Add additional thin coconut milk or water to bring the curry to medium thick consistency.

Finally, add the Pathrode pieces and mix. Let it cook for another 10 minutes and then turn off the gas.

Notes: Pathrode can be eaten as they are without putting in curry or they can be shallow fried in oil/ghee and served.